I’m not sure how everyone is feeling about Thanksgiving this weekend…
For many of us, it will definitely look different…smaller, less people, less commotion, less mess but also less excitement, less family and less nostalgia 🙁
But, let’s look on the bright side…
It’s been a lovely year for weather (at least around here it has been) and we can all hope that this craziness will be over soon. So, until then, let’s celebrate smaller and still be grateful for what we DO have!
You can always make the traditional brussel sprouts. And, if you are a “hater”, you have to try this recipe…it’s turned so many haters into lovers!!
And don’t forget all the family favourites like the mashed potatoes! These are my make ahead mashed potatoes:
And, if you want to go ahead and make a whole turkey (because, you’re like me and you love leftovers!!), here are all the deets for you here:
But if you really are having a smaller meal (even just two of you), you can make this version of “small rolled turkey”!!
Filled with a traditional stuffing and wrapped in bacon, this is even good sliced in sandwiches the next day!!
The bacon fat will keep the meat moist and add a smokey flavour profile which is epic!
If you can’t find turkey, just use chicken filet or simply cut large chicken breasts into thin pieces and overlap them! I promise, I won’t tell!
So there’s your re-invented Thanksgiving in a nutshell. Don’t forget the wine…you’ll be needing that. And just think…without a herd of people (many of whom you may not even get along with) around your table this year, you won’t have to add that Prozac to your turkey stuffing 😉
Cranberry and Apple Stuffed Turkey Breast Roll
If there are fewer of you around your holiday table this year, why not try this stuffed version of the real thing instead??
- 1 package bacon (2 slices chopped and 10 slices reserved
- 2 packages turkey scaloppine (flattened turkey pieces) about 350g each
- 1 large apple, peeled, cored and chopped about 1 1/2 cups
- 1/2 cup dried craberries
- 1/2 cup walnuts, chopped
- 1 cup mushrooms, chopped
- 1 tbsp fresh, minced sage
- 1/2 tbsp fresh thyme, minced
- 1 cup cubed bread roughly 2-3 slices of bread
- 2 eggs, beaten
- 1/4 cup milk (you can sub in stock or even water)
- 1 tbsp olive oil
- sea salt and freshly ground pepper
- cooking twine
Lay 2 large pieces of plastic wrap on a cutting board or work surface, and place 5 pieces of bacon on each piece of plastic wrap.
Remove the scaloppini from one package and open them up; place them, overlapping over the bacon pieces on one of the plastic wraps, making a 12’ x 8’ square (roughly)
Repeat with the other package of turkey and the other piece of plastic wrap with bacon.
In a bowl, combine the apple, dried cranberries, walnuts, mushrooms, chopped bacon, rosemary, thyme, bread eggs, milk and season with salt and pepper to taste; toss until well mixed.
Divide the apple-cranberry stuffing in half and place on top of each turkey scallopini square, and spread up to 1/4-inch from the edge.
Roll up tightly (using the plastic wrap to guide you but removing it as you go), making sure to tuck all of the stuffing in as you roll and ensuring that the bacon is covering the entire outside of the breast roll.
Tie both bacon covered turkey rolls with cooking twine to secure.
Heat the oven to 350F.
Heat olive oil in a large ovenproof skillet placed over medium-high heat; brown each turkey breast on all sides, 2 to 3 minutes per side.
Place the skillet in the oven, uncovered, and roast for 30-40 minutes; allow the rolls to rest for 5 to 10 minutes before slicing and serving.
NOTE: instead of using turkey scaloppini, you can use 2 butterflied boneless turkey breasts, stuffing each with the stuffing and wrapping them finished breast with bacon (remember to cook this for longer – about 45-60 minutes)